Kawa Yakitori Recipes

YAKITORI (CHICKEN SKEWERS) WITH HOMEMADE YAKITORI SAUCE

Steps:

• Gather all the ingredients.
• Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.

YAKITORI CHICKEN

Steps:

• In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
• Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
• To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
• Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
• In a small bowl, whisk together ingredients.
• Yield: 3/4 cup
• Prep time: 5 minutes

KAWA YAKITORI

Steps:

• Soak skewers in water for at least 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool.
• Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.
• Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more.
• Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.

CHICKEN YAKITORI

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.

YAKITORI (JAPANESE CHICKEN SKEWERS)

Steps:

• Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
• Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
• Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
• Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
• Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.

CHICKEN YAKITORI WITH NOODLES

Steps:

• In a small bowl, combine 1/2 cup soy sauce, broth, honey, garlic powder and ginger. Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken and broccoli; seal bag and turn to coat. Refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain chicken and broccoli; discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and broccoli. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes or until chicken is no longer pink, turning once., In a Dutch oven, bring water to a boil. Add noodles (discard seasoning packets or save for another use); cook for 2-3 minutes or just until tender., Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add sake; bring to a boil. Cook until liquid is reduced by half; stir in remaining soy sauce. Drain noodles; add noodles and green onions to pan. Toss to coat., Heat reserved marinade; drizzle over yakitori and noodles.